Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

1 tbsp plain flour

425ml port

250g chestnut mushroom, whole, or halved if large

Method

Heat oven to 160C/fan 140C/gas 3. Pat the beef dry with kitchen paper and season both sides. Thinly slice the onions. Pour 600ml boiling water over the dried mushrooms. Soak for 30 mins, then drain, reserving the juices.

Heat 2 tbsp of the oil in a large, flameproof casserole, then add the meat and fry on both sides until browned. you may need to do this in batches. Remove the meat from the pan, pour in the remaining oil, then add the onions and fry for 10 mins until softened and lightly browned. Return the meat to the pan, sprinkle in the flour and cook for 1 min.

Add the port, mushroom liquid and soaked mushrooms. Bring to the boil, season, then cover tightly and cook in the oven for 1½-2 hrs until the meat is tender. Check after 1 hr and give it a stir. If the sauce looks like it’s getting too thick, add a splash of boiling water.

Taste and add more seasoning if necessary, then add the chestnut mushrooms and cook for a further 10 mins.

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Comments, questions and tips

Comments (24)

catie7419th Nov, 2016

This is a basic recipe that can be adapted. The addition of a leek can be nice. Try Stout, Beer, wine or port, All are good. Port can be picked up for £6 a bottle which doesn't really make it any more than wine. Great served with horseradish mash and braised red cabbage

yes! It is in the oven as I write. Didn't have enough red wine or port and so have mixed them and hope it turns out alright. Will let you know. My family are coming tonight and my fussy husband will tell me if it is not OK!!!

This didn't work for us at all. It is really a basic beef/onion/mushroom casserole - nothing special about that. The addition of port sounded interesting, but was way too sweet. It overrides the other flavours, and what it offers in the way of "stickiness" is not worth it. I'd sooner stick with the classic red wine, or even beer, which allows the beef and mushroom flavours to shine.

Made this for family who were visiting and they loved it! I used Red Wine instead of Port and it was delicious but will try with Port next time just to see the difference. Also used Rose Veal instead of Beef.

I followed the recipe instructions and then threw it in to the slow cooker. After what seemed like an eternity I went to stir my sticky port sauce, only to find it really watery. Not quite sure where I went wrong there. I added a copius amount of cornflour put a pastry top on and am looking forward to stuffing my face with it tonight.

Lovely, warming and hearty! Used 600g of braising steak which will do 2 of us for 2 nights, but used the full 250g of chestnut mushrooms with 350g of red onions to bulk it up. Used half (ish) of red wine. Some would say that it completely defeats the point of using the recipe but it's a fantastic base to work from! Just made it even more affordable to have regularly. Put it in my slow cooker for a few hours and wowee, the meat was beautifully tender.

Loved this recipe - didn't use mushrooms, but put in a small packed of (defrosted) frozen veg. Then put everything into a dish with a puff pastry topping - thanks so much for that suggestion! Made a fantastic meal, and likewise, I used wine which tasted delicious.

Lovely dish! Made the full quantity for me and my 11 year old daughter then froze what we didnt need. Tasted just as good when used from the freezer as fresh, and my daulghter who is'nt big on meat and hates wine in recipes asked "When can we have this again?" Oh just to mention, like many before me I used wine not port.

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